Fireman Bobs Authentic Italian Meatballs My Way Food

FIREMAN BOB'S AUTHENTIC ITALIAN MEATBALLS MY WAY..

Steps:

• MEAT BALL SAUCE is my... https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/original-family-spaghetti-sauce.html?p=61
• In a Large bowl, mix the beef, veal, sausage, bread, onions, parsley, red pepper flakes, eggs, cheese, blue cheese, fennel seeds, and garlic. Add salt and pepper to taste, If the mixture is dry, add ½ cup of cold water and mix well. Form into about 48 meatballs.
• Note: The Meat Balls can be " pan seared " and " browned " before going into the Dutch Oven, but only if You choose to do that, and it is not necessary.
• Place the meatballs in a Dutch Oven, add the olive oil, and cover them completely with the " Meat Ball Sauce "
• Place Dutch Oven in Oven for 2 hours at 195 degrees. The Meat Balls are slow cooked. Enjoy !!!

FIREMAN BOB'S MEATBALLS PURE AND SIMPLE

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, cinnamon, fennel seeds, parsley, red pepper flakes, roasted red peppers, and salt and pepper. Mix all together very tenderly ( don't over mix , just bring together )
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs. NOTE: *** Only use enough water to get moist consistency ***
• Shape into 24 meatballs.
• Place the extra virgin olive oil, tomato juice, tomato paste in a large 9 x 13 oven pan. Stir to make a sauce.
• Place meatballs in pan and cover. NOTE: *** You will want to use 2 pans so meatballs have room and not touching each other *** Cook 2 hour at 250 degrees or until done. Serve with warmed crusty bread and sauce and napkins https://www.justapinch.com/recipes/bread/other-bread/the-best-crusty-bread-dutch-oven.html?p=7 *** They Freeze Well Too *** Enjoy !
• Enro Gay's Version for a Family Gathering with her Gravy...
• Enro Gay... " Hello, Bob... the meatballs were a huge success. I reduced the recipe by using 4 pounds meat (2 ground beef, 1 veal and 1 pork sausage) and used dry Italian bread crumbs in place of day-old bread (and adjusting other ingredient amounts to match). Since these were made for homemade meatball subs, I made them much smaller and cooked them a short time in the oven before transferring to my slow cooker. "
• " I did not use your "gravy" as outlined above, but used this instead: "
• Small onion, fine chopped Small green pepper, fine chopped 2 cloves garlic, fine chopped 3 Tbsp EVOO 6 ounce tomato paste 1/4 cup dry red wine 3/4 cup chicken broth 2-15 ounce cans tomato sauce 1 tsp dried oregano 3/4 tsp dried basil 1 tsp sugar Salt and fresh ground pepper to taste
• Saute onion and green pepper in EVOO for a couple minutes, add the garlic and cook another minute. Then add the tomato paste and wine, stirring for another minute or so. Then add the chicken broth, tomato sauce and spices, stirring to combine. Bring to a boil, then simmer covered for about 3 hours... YUMMY!
• " I made it the night before, then warmed in up, transferred sauce to the slow cooker and added the meatballs to simmer on low until we got ready to eat. I will make the dinner size meatballs next time and serve to my hubby with spaghetti, a favorite of his. Thanks for a wonderful meatball recipe! "
• " Absolutely... feel free! Even though the sauce and meatballs were sealed up in my locking-lid slow cooker, my mother and I could smell this during our 1.5 hour trip to see my son... just about drove us crazy! :-) "
• " Ummm.. Thank You again... it DOES have that quality!!! Lol!!! " HOPE YOU ALL ENJOY!!!!!!!

FIREMAN BOB'S SCOTTISH STEW MY WAY...

Steps:

• Ask your meat man to cut up beef for stew. ( I use a good Flank Steak, cooking time allows to get tender. ) Roll pieces of stew meat and rib eye in the seasoned flour. Place Floured meat in a hot Skillet with the butter and allow to brown.
• Add the chopped onion, carrots, red pepper flakes, and turnips. Add the Worcestershire sauce, Cook on medium until softened. Place the browned meat into a Large Dutch Oven, add the vegetables and cook till they are softened.
• Dissolve beef bouillon cubes in water. Pour the bouillon/water mixture in with the stew/ stew. Add Mushrooms to Dutch Oven. Season with salt and pepper.
• Slow cook in oven at 295 degrees, and until beef is tender for 2 to 3 hours. Stir every 20 to 30 minutes and keep enough water to keep the gravy to your liking.
• Serve with a Potato Bread. Garnish with srings of rosemary. Enjoy !!!

CLASSIC ITALIAN MEATBALLS

Steps:

• In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, chopped parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture.Form the mixture into small balls.
• In a large pan add the olive oil, garlic, tomato puree/passata, salt, fresh basil, oregano and water. Mix to combine.
• Add the meatballs and gently mix to cover them in sauce. Cover the pan and cook on low/medium (more low than medium) heat for approximately 15- 20 minutes, uncover and continue to cook for another 15-20 minutes or until cooked through and the sauce has thickened. If you find the sauce thickening too much then add a little more water.
• Serve immediately as a main dish or over your favourite al dente pasta. Top with freshly grated parmesan cheese before serving. Enjoy!

BEST MEATBALLS RECIPE - AUTHENTIC ITALIAN

Steps:

• Let's start with preparing the meat. Mix in a bowl: the mince meat, the egg, the breadcrumb, the Parmesan cheese, the milk and the parsley. Massage until you reach a good consistency, as shown in the video;
• Separately, slice the scamorza in cubes: one small cube per each of the meatballs you'll prepare;
• Form several meatballs with the meat mix we created. In my case, I ended up with 14 meatballs. For each meatball, insert one cube of scamorza inside and then roll until you get a sphere;
• Let the meatballs rest while we take care of the tomato sauce;
• Finely chop the carrot and the onion;
• Heat a pan and pour some olive oil. When well hot, add the chopped onion and carrot inside and gently fry for a few minutes at low-medium heat;
• Lay the meatballs in the large pan, searing them for 5 minutes each side;
• Time to add the tomato sauce! Pour it in the pan, decrease the heat, put the lid on and let the whole thing cook for at least 1 hour. Make sure that you turn the meatballs regularly;
• When you are close to finish, regulate with salt and pepper, garnish with freshly chopped parsley and enjoy!

SPICY ITALIAN MEATBALLS

Steps:

• For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
• Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
• For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.
• Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.
• Transfer to a chafing dish and serve with frilly toothpicks.

AUTHENTIC ITALIAN MEATBALLS

Steps:

• Mix all ingredients in a large bowl by hand.
• Use your bare hands for best results.
• Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).
• Drop raw meatballs into large (I use a stock pot) pot of sauce.
• (I have an incredible sauce recipe {#92096} I use for my meatballs).
• Simmer for about 3 hours.

AUTHENTIC ITALIAN MEATBALLS

Steps:

• With clean hands, mix all ingredients except for milk and salt in very large bowl. Mixture will feel somewhat dry.
• Start adding milk approximately one cup at a time until the mixture feels more moist and pliable.
• Sprinkle the top of the mixture finely with the season salt and work that in as well.
• (The size of the meatball is up to you- I like them on the bigger side so I roll them bigger than a golfball but smaller than a tennnis ball. I also prefer baking them in the oven over frying them. They seem to brown more evenly and they hold their shape better.).
• Line them in a 9x13 pan sprayed with cooking spray (12 per pan) and bake in a 375 degree oven for about 20-30 min.'s or until browned.
• Transfer them carefully into your pot of simmering tomato sauce and simmer them only for about an hour. If you cook them too long in the sauce, they will lose their flavor.
• This is a good amount for a large crowd. You can freeze half if needed.